Cast iron pizza yields a tender, well-cooked interior with a satisfyingly crispy crust. This versatile cast iron pizza recipe can be made on the grill or in the oven—both methods produce excellent results. Use store-bought dough for convenience or homemade dough for a fresher bite. Toppings are flexible; the version shown uses pizza sauce, shredded mozzarella, Italian sausage, garlic, and fresh basil.
Crispy Cast Iron Pizza
Pizza night gets a tasty upgrade with a deep 12-inch cast iron skillet. The cast iron helps the crust cook evenly and develop a golden, crunchy bottom while keeping the center soft and cheesy. This method works beautifully whether you’re grilling outdoors or baking in the oven.
Why you’ll love it!
- Consistently even heat from the cast iron makes the crust crisp and the toppings perfectly melted.
- Can be cooked outdoors on the grill or indoors in the oven—both methods are simple and reliable.
- Flexible toppings: easily adapt to vegetarian, meat-forward, or classic Margherita styles.
Featured Ingredients
- Pizza dough: store-bought dough works well for convenience, or use homemade dough for added flavor and texture.
- Italian sausage: use mild or spicy according to your preference; cook and crumble before topping the pizza.
- Garlic: thinly sliced cloves sautéed in the skillet add a toasty, aromatic boost.
- Olive oil: coats the skillet and adds flavor and crispness to the crust.
- Pizza sauce: store-bought or homemade—spread evenly and leave a border for the crust.
- Mozzarella cheese: shredded mozzarella melts beautifully; use 1.5–2 cups depending on how cheesy you like it.
- Fresh basil: added after cooking for aroma and balance.
Simple Instructions
Below are step-by-step instructions for both the grill and the oven. Both methods start the same way—preheat, prepare dough, brown toppings and garlic, then crisp the crust in the skillet before finishing with sauce and cheese.
Grill Method
- Preheat the grill: Heat the grill to about 450°F. Place a deep 12-inch cast iron skillet on the grill over direct heat and close the lid to allow the skillet to become very hot (10–15 minutes).
- Prepare the dough: On a lightly floured surface, roll the dough into a 12-inch circle to fit the skillet and set aside.
- Cook the sausage: Add the ground Italian sausage to the hot skillet. Break it into small pieces and cook until no longer pink. Remove and set aside.
- Sauté the garlic: Add thinly sliced garlic to the skillet and toss in the sausage drippings (add a splash of olive oil if needed). Cook until fragrant and lightly browned, then remove.
- Cook the crust: Drizzle 1–2 tablespoons olive oil into the skillet, add the rolled dough, and cook over direct heat for 4–5 minutes until the bottom is golden—watch closely to avoid burning.
- Assemble and finish: Move the skillet to indirect heat. Spread about 1 cup of pizza sauce over the dough, leaving a 1-inch border. Scatter the cooked sausage and garlic, then top with 1.5–2 cups shredded mozzarella.
- Finish cooking: Cover the grill and cook over indirect heat for 20–30 minutes (check after 10 minutes) until the crust is cooked through and cheese is melted and bubbly.
- Rest and serve: Transfer the pizza to a cutting board, let it rest 5 minutes, then top with fresh basil and slice.
Oven Method
The oven method is slightly faster because the heat is more even.
- Preheat oven: Preheat to 450°F and position a rack in the middle of the oven.
- Roll the dough: Roll the pizza dough to about 12 inches to fit the skillet and set aside.
- Brown sausage: Heat the cast iron skillet over medium-high heat on the stovetop, add the sausage, break it up, cook through, and remove.
- Sauté garlic: Add thinly sliced garlic to the skillet, sauté in sausage drippings (or a touch of olive oil) until fragrant and lightly browned, then remove.
- Brown crust: Drizzle olive oil into the skillet, add the dough, and cook 2–3 minutes over medium-high heat until the bottom is golden—watch carefully to prevent burning.
- Assemble and bake: Remove from heat, spread pizza sauce onto the dough leaving a 1-inch edge, add sausage and garlic, then top with mozzarella. Transfer the skillet to the oven and bake for 10–12 minutes or until the crust is cooked through and cheese is melted and golden.
- Rest and serve: Move pizza to a cutting board, let sit 5 minutes, top with fresh basil, and slice.
FAQ
Yes. A cast iron skillet retains and distributes heat evenly, which helps develop a crisp, golden crust while cooking the pizza toppings and center thoroughly.
How do you cook pizza on a cast iron pan?
Heat the skillet first, briefly crisp the dough in the skillet over direct heat (or on the stovetop), then finish cooking with indirect grill heat or in a 450°F oven until the crust is cooked through and the cheese is melted.
How do you keep pizza from sticking to a cast iron skillet?
Generously oil the skillet with olive oil before adding the dough. Preheating the skillet until hot also helps create a barrier between the dough and the pan.
Storage
Store leftover pizza in an airtight container or a large resealable bag in the refrigerator for up to 3 days.
To reheat: Warm slices in the oven at 350°F on the oven grates or a baking sheet for about 5 minutes, or until heated through and the crust regains some crispness.
Ingredients
- 1 pizza dough, store-bought or homemade (about 12-inch)
- 1/2 lb ground Italian sausage, uncooked
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup pizza sauce
- 1.5–2 cups shredded mozzarella cheese
- 4–5 fresh basil leaves, roughly chopped
Instructions (Summary)
Follow either the Grill or Oven method above. In both approaches: preheat the skillet, roll the dough to fit, brown sausage and garlic in the skillet, crisp the dough in the hot pan, add sauce and toppings, then finish cooking until the crust is done and the cheese is melted. Rest 5 minutes, add fresh basil, and serve.
Nutrition (per serving, approximate)
Calories: 750 kcal · Carbohydrates: 53 g · Protein: 38 g · Fat: 43 g · Fiber: 2 g · Sugar: 9 g
Nutrition is an approximation and should be used for reference only.
Photography: photos in this post were taken by Ashley McGlaughlin.